Sunday, November 27, 2005

Yummy Holiday Gingerbread Recipe

In 1993, a woman name Carrie gave me this recipe for gingerbread and I've been making it (almost) every year since then. It's very gingery and very sturdy -- good for gingerbread houses and all sorts of decorations.

8 cups flour
3 eggs
1 cup brown sugar
1 tablespoon baking soda
1 tablespoon salt (may not need that much)
1 tablespoon each of allspice and ginger (feel free to double or triple these)
1 teaspoon each of cinnamon and clove
1 1/4 cup of molasses
1/2 pound of butter

Cream the butter and sugar. Beat in the eggs, one at a time. Add the molasses and mix.

Sift together the flour, baking soda, salt and spices and stir those in.

Bake it at 375 degrees. You'll know when it's done.

Then, let them cool and decorate.

Feel free to add your own favorite recipes here. Just for fun.

1 Comments:

Anonymous Anonymous said...

Double Layer Pumpkin Pie

Good compromise between pumpkin pie and cheesecake. Yum!


4 ounces cream cheese, softened
1 T milk
1 T sugar
1 8-oz tub whipped cream (Cool Whip, etc.)
1 graham cracker pie crust
1 cup cold milk
1 16-oz can pumpkins (for pies)
2 pkgs (4-serving size) instant vanilla pudding
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves


Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth.

Gently stir in 1.5 cups of whipped topping. Spread onto bottom of crust.

Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be THICK!)

Spread over cream cheese layer.

Refrigerate 4 hours or until set. Garnish with remaining topping.

-k-

9:28 AM  

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